pas·teur·i·za·tion
(păs′chər-ĭ-zā′shən, păs′tər-)n.
1. The act or process of heating a food, especially a beverage such as milk or beer, to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage, or undesired fermentation.
2. The act or process of destroying most microorganisms in certain foods, such as raw meat or fresh fruits and vegetables, by irradiating them with gamma rays or other radiation to prevent spoilage.
[After Louis Pasteur.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
pasteurization
(ˌpæstəraɪˈzeɪʃən; -stjə-; ˌpɑː-) orpasteurisation
n
1. (Cookery) the process of heating beverages, such as milk, beer, wine, or cider, or solid foods, such as cheese or crab meat, to destroy harmful or undesirable microorganisms or to limit the rate of fermentation by the application of controlled heat
2. (Brewing) the process of heating beverages, such as milk, beer, wine, or cider, or solid foods, such as cheese or crab meat, to destroy harmful or undesirable microorganisms or to limit the rate of fermentation by the application of controlled heat
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
pas·teur·i·za·tion
(păs′chər-ĭ-zā′shən) A process in which an unfermented liquid, such as milk, or a partially fermented one, such as beer, is heated to a specific temperature for a certain amount of time in order to kill harmful germs or prevent further fermentation. During pasteurization, the liquid is not allowed to reach its boiling point so as to avoid changing its molecular structure.
The American Heritage® Student Science Dictionary, Second Edition. Copyright © 2014 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
| Noun | 1. |  pasteurization - partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the foodsterilisation, sterilization - the procedure of making some object free of live bacteria or other microorganisms (usually by heat or chemical means) |
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations
pasterizace
pasteurisering
pasztőrözés
gerilsneyîing
pasterizácia
pastörizasyon
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005
pasteurization
n → Pasteurisierung f, → Pasteurisation f
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007
pasteurize,
pasteurise
(ˈpӕstʃəraiz) verb to heat food, especially milk, for a time to kill germs in it.
ˌpasteuriˈzation, ˌpasteuriˈsation nounKernerman English Multilingual Dictionary © 2006-2013 K Dictionaries Ltd.
pas·teur·i·za·tion
n. pasteurización, proceso de destrucción de microorganismos nocivos por medio de la aplicación de calor regulado.
English-Spanish Medical Dictionary © Farlex 2012